Spinach Mushroom Couscous

• 3/4 cup fat-free low-sodium chicken broth
• 1/4 teaspoon salt
• 1 teaspoon extra virgin olive oil
• 2/3 cup whole wheat couscous
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, minced
• 1 onion, chopped
• 4 ounces fresh mushrooms, sliced
• 5 ounces spinach leaves
• 10 kalamata olives, pitted and chopped
• 2 ounces feta cheese, cut into cubes
• 1/2 lemon, juice of
• fresh ground black pepper
• 2 tablespoons cilantro, chopped

1. Bring broth, salt, and 1 teaspoon oil to a boil in a medium saucepan.
2. Stir in couscous. Cover.
3. Remove from heat; let stand at least 5 minutes.
4. Heat 12-inch skillet and add 1 tablespoon oil, garlic, and onion. Saute for 5 minutes or until onion becomes translucent.
5. Add mushrooms and saute another 5 minutes.
6. Add spinach and toss well to coat leaves with oil. Saute 5 minutes.
7. When the leaves are wilted, remove skillet from heat. Add prepared couscous, olives, cheese, lemon juice, pepper, and cilantro.
8. Mix well and serve.

chicken broth, salt, extra virgin olive oil, whole wheat couscous, extra virgin olive oil, garlic, onion, mushrooms, spinach, olives, feta cheese, lemon, fresh ground black pepper, cilantro

Taken from www.food.com/recipe/spinach-mushroom-couscous-289707 (may not work)